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MODIFIED FATTY ACID SOYBEANS

總結

Guelph researchers have developed a series of soybean lines with modified fatty acid profiles. One line from this program, RG10, is a low-linolenic type. A number of improved soybean varieties have been developed from this parental line. Linolenic acid makes soybean oil less stable and prone to rapid spoiling. Food processors will partially hydrogenate traditional soybean oils in order to improve its shelf life. An unfortunate side-effect of this process is the creation of trans fats. Trans fats are known to elevate LDL cholestrerol levels and increase the risk of heart disease. The RG10 line and its derivatives contain less than 3 percent linolenic acid compared to 7% or greater levels present in traditional soybean varieties. The lower level reduces the need for partial hydrogenation and avoids the associated production of trans fats by that process.
圭尔夫大学的研究人员已经研究出了一系列脂肪酸改良型的大豆品种。这个项目中的RG10，是一种低亚麻酸型的大豆品种，并已从该母系品种中研发出了多种改良的大豆品种。 亚麻酸使得豆油不稳定，容易出现快速变质。食品加工中通过将传统大豆油部分氢化以改善其保质期，但这个过程中的副作用往往是反式脂肪的产生。反式脂肪会提升低密度脂蛋白胆固醇的水平，并增加罹患心脏疾病的风险。 与传统大豆含7%以上的亚麻酸比，RG10品种及其衍生物所含的亚麻酸不足3%。较低的亚麻酸水平降低了大豆油部分氢化的需要，并避免氢化过程中反式脂肪的产生。Advantages • Less than 3% linolenic acid level. • Not transgenic. • Varieties adapted for use in Ontario and similar climate regions.
不足3%的亚麻酸，非转基因，品种适合在安大略省和相似的气候地区种植

詳細技術說明

Status • Low linolenic varieties adapted to Ontario are available for licensing for commercial production. These license arrangements can be exclusive. • Lines derived from RG10 are available for breeding and creation of new low-linolenic soybean varieties. These licensing arrangements are non-exclusive.
阶段
适应安大略省的低亚麻酸品种可供商业生产的许可授权(可以是独家许可授权)
RG10衍生的品种可用于种植和培育低亚麻酸大豆新品种, 并可供非独家许可授权。

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